Creme de Chicoree an Vet ante

Ingredients

• 3 to 4 heads of chicory
• 4 oz. butter
• 2 quarts stock
• 4 tablespoonfuls rice
• salt
• pepper
• ½ gill cream
• 1 gill milk
• 2 egg-yolks
• croutons of fried bread

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 118. The excerpt below is the record exactly as published.

\ gill cream, 2 yolks of eggs, salt, pepper, 1 pinch of sugar, fried bread croutons. Cut the pumpkin into thick slices, remove the pips, put in a stew- pan, cover with boiling water, add salt to taste, and boil for five minutes. Strain off the water, rub the pumpkin through a fine sieve. Melt the butter in a stewpan, add the pulp ; stir for a few minutes over the fire, then add the stock, which should be previously boiled.. Soak the bread in the milk, peel the onion and cut into slices. Boil up the milk, bread, and onion, and then put with the soup, add the bay-leaf, and cook slowly for twenty minutes ; stir occasionally, and remove the scum which rises on the top. Take out the bay-leaf, pass- all through a tammy or fine sieve, return to the stewpan, add a good pinch of sugar, season with salt and pepper, and keep boiling for a few minutes longer. Put the cream in a soup-tureen, stir in the yolks of eggs ; when the soup is required, pour it slowly into the tureen, stirring it at the same time with a whisk. A plate of fried bread croutons should accompany this soup, or else some very thin slices of the crust of a French roll should be put in before it is sent to table. 186. Puree de Choux de Br uxelles (. Brussels Sprout Soup). — 1^ lb. Brussels sprouts, 3 pints of good stock, 1 gill cream, a small piece of soda, salt, pepper, and grated nutmeg. Wash and trim the sprouts, cook them till tender in salted water containing a very small piece of soda (to preserve the colour), drain well and rub through a fine sieve. Put the puree in a stewpan with the stock, boil up and let simmer for a few minutes, take off the scum, season to taste, add the cream. Keep hot until wanted for table ; but on no account let the soup boil again after the cream is once added. 187. Puree de Marrons d la Chasseur. — Procure 3 pints of large chestnuts, split them across with a sharp-pointed knife, plunge them into a stewpan with boiling water and allow to boil two minutes, drain well, dry them on a cloth and put into a frying-pan with a small piece of butter, place over a quick fire for five minutes, cover over with a cloth, apd remove shells while hot. Place the prepared chestnuts in a large stewpan with 2 quarts of game stock or dark beef stock. Cook slowly until the chestnuts are tender, rub through a fine sieve, return to the stewpan, dilute with more stock if necessary, season with salt, pepper, and a little sugar and grated nutmeg ; stir over the fire until it boils, add by degrees 4 oz. of butter, and bind with 3 egg-yolks and £ gill cream. Serve with croutons of game and fried bread (any kind of game will do). 164 THE NEW CENTURY COOKERY BOOK 188. Puree de Poireaux a la Creme (Leek Puree). — 1 bunch (6) leeks, 2 oz. butter, 1 pint bechamel sauce, 1 quart white stock, 3 yolks of eggs, 1 gill cream, seasoning, small croutons of fried bread. Choose the leeks as white as possible. Trim and wash them, cut away the green parts and cut the remainder into small pieces. Blanch them in salted water, and drain them. When cool put them in a stewpan with the butter, and stir over the fire for a few minutes without allowing the leeks to get brown ; then add the stock and boil till the leeks are tender. Bub the whole through a fine sieve, return the puree to the stewpan, add the bechamel, and cook for another fifteen minutes, stirring from time to time, season to taste with pepper, salt, and a little grated nutmeg. About five minutes before serving whisk up the egg-yolks with the cream and strain into the soup. Stir over the fire till the liaison is formed. Pour the soup into a hot tureen and add the fried bread croutons ; a pat or two of fresh butter stirred into the soup in little bits a few moments before serving it will greatly enrich its flavour. The soup must on no account be allowed to boil again when once the egg-yolks or butter are added. 189. Creme de Celeri ( Celery Cream.). -2 heads young celery, \ small onion, peeled and sliced, 2 oz. butter, oz. four, 1 quart white stock, \ pint cream or milk, 2 yolks of eggs, salt and pepper to taste, a pinch caster sugar. Wash and trim the celery. Blanch it in slightly salted water, drain, cool and cut up into small pieces, melt the butter, when hot put in the onion and celery and stir over the fire for several minutes, sprinkle in the flour and stir again for a few minutes, moisten with the stock and cook till tender. Bub all through a fine sieve and return to the stewpan ; stir in the milk or cream, season to taste, adding also a pinch of sugar. Allow it to get thoroughly hot and serve. A handful of fried bread croutons should be put in to the soup- tureen, or else handed round as the soup is served. 190. Cremede Chicoree an Vet ante.— 3 to 4 heads of chicory, 4 oz. butter, 2 quarts stock, 4 tablespoonfuls rice, salt, pepper, ^ gill cream, 1 gill milk, 2 egg-yolks, croutons of fried bread

Cook this with the app: pantry check, scaling, and the assistant.